Grilled Whole Salmon

1 whole salmon, 8 to 10 pounds
salt
1/4 cup olive oil
4 tablespoons minced fresh parsley
1/2 cup melted butter (4 ounces)
3 to 4 tablespoons lemon juice
lemon wedges
clarified butter

Wash and dry salmon thoroughly. Split the salmon and rub both sides with salt and olive oil. Grease grill well.

Place fish on grill flesh side down; close cover on grill. Cook over moderate coals 5 to 10 minutes or until just browned. Meanwhile, mix parsley, butter and lemon juice. Turn fish carefully. With skin side down, rub top side with butter mixture.

Cook 25 minutes or until fish flakes easily with a fork. Skin and debone while fish is still warm. Serve warm with lemon wedges and clarified butter.

To clarify butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; discard milky substance.

Serves 4 to 6.

Sassafras!
 Junior League of Springfield, MO